Own check of antibiotic residues in Danish pigs

Abstract

Examination of antibiotic residues in slaughter pigs has become an integrated part of the Danish pig abattoirs’ own check program. The examination of antibiotic residues in pigs is done at random and by suspicion. For slaughter pigs minimum 0.1 percent of the number of animals slaughtered the previous year are examined at random. Each animal expected to contain residues must be checked. Residues of veterinary medicines in Danish slaughter pigs are very rare. In 2004 one pig out of 20,747 pigs checked at random (0.005 percent) was tested positive above the maximum permitted level. Own checks of antibiotic residues have several advantages, especially immediate access to monitoring results for the industry and they enable the abattoir to inform farmers and ask them to perform corrective actions. Introduction The European Community (EC) has for many years maintained official surveillance of residues in animal products, especially fresh meat. Own checks of residues in fresh meat were introduced as a supplement to the official surveillance program at the latest amendment of this regulation in 1996 (Council Directive 96/23/EC) In collaboration with other relevant co-operative organizations, a Code for Own Checks of residues of antibiotics in fresh meat was elaborated in 2001. The principle of own checks of antibiotic residues in pigs is introduced and commented on. Results from the own checks covering the latest 3 years, and results from the Danish official surveillance program covering the latest 10 years concerning slaughter pigs are presented. Materials and Methods The EC regulation determine that abattoirs shall carry out own checks which ensure < That only animals whether by direct delivery or through an intermediary for which the producer is able to guarantee that withdrawal times have been observed, are received; < That no animal or animal product contain residue levels which exceed the maximum permitted limit; < That no animal or animal product contain any trace of prohibited substances or products thereof. Furthermore, the abattoir must ensure that only products from animals which comply with the abovementioned requirements are sold, and if the residue level exceeds the maximum permitted limit or contains traces of prohibited substances the abattoir is obliged to inform the local authorities. Further information about maximum permitted levels is described in Annexes I to IV of Council Regulation # 2377/90. The involved Danish agricultural organizations have elaborated a code for own checks of residues of antibiotics in fresh meat, and in 2003 the code was approved by the Danish Veterinary and Food Administration. The code has to be incorporated in the own check program of the Danish abattoirs. The code is a guideline for the abattoir on checks of slaughter animals that ensure compliance with the requirements. In the code, residues mean residues of antibiotics and chemotherapeutics. This definition is made on the basis of hazard identification. The check of residues in slaughter animals consists of three parts: 1. Check of identity—On the basis of ear tags, tattoo numbers on the hams and truck driver’s lists the abattoir shall identify each animal received and determine the farm of origin. Corrective measures: The abattoir must establish a procedure on how to handle unidentifiable animals, or animals which are incorrectly marked. The abattoir shall define and describe the corrective measure towards a farmer with unidentifiable animals or incorrectly marked animals in order to prevent it occurring again. 2. Check of residues in slaughter animals at random—Frequencies of random tests: For slaughter pigs minimum 0.1 percent of the number of animals slaughtered the previous year. For sows minimum 0.85 percent of the number of animals slaughtered the previous year. The test sampling is carried out according to an established random test scheme, where animals and farmers are selected at random. The code describes an example of a method of selection of slaughter animals at random. Abattoirs that yearly slaughter fewer than 1,000 pigs or 100 sows, shall select from each category at least one sample at random. Carcasses selected for random sampling must be detained until the test result is available. The sample (the one kidney) is forwarded to an accredited laboratory for further examination. Once a year it must be checked out that the random sampling plan is carried